Salmon is not only versatile, but "bi" in terms of wine. It pairs nicely both with a rich white, or a light red, especially Pinot Noir. Poached salmon is very good as well, for a lighter style, but that would require making a court-boullion.
I think you should start with the simple stuff. If you have a BBQ, salmon also grills quite well. Just make sure you buy skin-on filets.
I do a great whole poached salmon, well, baked covered with some vermouth, stock, dill, a touch of lemon....I curl it up in an 'S' shape in the pan and stick a small cookie cutter in it's mouth to hold it open so when it is done, it looks like it is swimming. Then, once cold, I scrape all the skin off, and the grey fat. Garnish with layered cucumber slices, lemon wedges, and a simple full-fat sour cream dill dip. The last time someone ordered one, their dog stole the tail right off the platter before the guests arrived.
Purple potatoes are wonderful. You could just add those to a veggie medley, steamed or roasted.
Dill isn't appropriate to use with all fish, but it does work well with salmon and smoked salmon. Beets are also nice with salmon, especially if you want to serve a red wine. Celery root is also good, or even just a simple selection of whatever you like, just steamed.